Taste this!

Roasted Winter Vegetable Ragout with Shaved Parmesan

After an odd and uncharacteristic nod to spring the temperature has dipped again into chilly territory. The bird baths are frozen. No snow, but the moonlit sky was sharp last night in a brittle way it hasn't been for weeks.

Roasted Winter Vegetable Ragout Recipe with Parmesan

Savor the warming flavors of this vegetable ragout. A perfect way to feed yourself, body and soul. And, Darling, every goddess needs a little soul food now and then.

In a large roasting pan combine the potatoes, cabbage and butternut squash and drizzle with enough olive oil to coat. Season with sea salt, pepper, and garlic; toss. Add the whole tomatoes; break them apart with a wooden spoon. Add the white beans.

Stir the broth and wine together and pour over the vegetable mixture. Drizzle it all with golden balsamic vinegar; sprinkle with sage, and toss lightly. Place the pan in the pre-heated oven and roast the vegetables for an hour; stir half way through cooking. Check the potatoes for doneness; they should be fork tender. Continue to roast for another 10 minutes, or until the veggies are tender enough to melt in your mouth. Serve in warmed shallow plates with shavings of fresh Parmesan.

Serves 4.

Karina's Notes:

Add more vegetable broth to the mix if you'd like more of a stew.

If you prefer, use apple cider rather than white wine.

To stretch the recipe a bit, serve the ragout over hot pasta, broiled polenta, or steamed short grain brown rice.